Try this Orecchiette With Swiss Chard, Red Peppers and Goat Cheese recipe, or contribute your own.
Suggest a better description1. Remove stems from chard finely chop. Heat 2 tablespoons of olive oil, add salt and stems, Satie until tender. Mean while coarsely chop leaves, add to pan, cook until wilted. Remove to bowl.
2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.
3. Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 377 | ||
Calories from Fat: 103 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 84.5mg | 26 % | |
Sodium 349.9mg | 12 % | |
Potassium 536.2mg | 14 % | |
Total Carbohydrate 51.5g | 15 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 50g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 377
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